Raw chocolate tart｜Recipe written by HidaMari Cooking

Put unsalted butter in a bowl and knead.
Sift the powdered sugar, add the salt and mix.

Put (A) in a container and adjust so that the total weight is 30g.

Add 2 to 1 in 2 portions and mix.
Sift (B) into the sieve and mix.

Spread the wrap on a cutting board, put 3 on it, wrap it, and spread it with a rolling pin.
Remove the plastic wrap, cover it with parchment paper, and stretch it to a thickness of 5 mm with a cotton swab.
Refrigerate for 1 hour.

Spread 4 on the tart ring.
Cut off the part where the dough sticks out.
Cover with plastic wrap and chill in the refrigerator for 1 hour.

Remove the wrap of 5 and lay a cooking sheet on the bottom.
Put a weight.
Bake in the oven at 180 degrees for 15-18 minutes.
Remove weights and parchment paper.
Apply egg whites (outside the amount) and bake again in the oven at 180 degrees for 3-5 minutes.
Remove the tart ring.

クーベルチュールスイートチョコを細かく刻む。
ボウルに入れて湯煎で溶かす。
生クリームを2回に分けて入れ、その都度混ぜる。

6に7を入れる。
冷蔵庫で1〜2時間冷やす。

お皿に乗せる。
ミントを乗せる。
お湯(分量外)で温めたナイフでお好みのサイズに切り分ける。